Recipe

Passionfruit jelly with poached pineapple

  • 4 hrs cooking
  • Serves 6
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Ingredients

Passionfruit jelly with poached pineapple
  • 12 passionfruit
  • 3/4 cup (180ml) fresh orange juice, strained
  • 1/4 cup (60ml) fresh lemon juice, strained
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 1 tablespoon powdered gelatine
  • 1/3 cup (80ml) boiling water
  • 1/2 cup (40g) flaked coconut, toasted
Poached pineaple
  • 1 small_piece pineapple (900g)
  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 10 centimetre (20g) stick fresh lemon grass, halved lengthways
  • 4 fresh kaffir lime leaves, crushed

Method

Passionfruit jelly with poached pineapple
  • 1
    Halve the passionfruit; scoop pulp into a fine sieve over a 2-cup (500ml) measuring jug. Press, to extract as much juice as possible. Discard seeds. Add orange and lemon juices to passionfruit juice; you should have 2 cups of juice.
  • 2
    Place juice in a medium saucepan with sugar and the water; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.
  • 3
    Sprinkle gelatine over the boiling water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into juice mixture.
  • 4
    Pour mixture into six 1-cup (250ml) glasses. Cover; refrigerate 4 hours or until set.
  • 5
    Meanwhile, make the poached pineapple. Peel pineapple; halve length-ways. Slice each half into very thin slices. Combine sugar and the water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Add lemon grass to syrup with lime leaves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Add pineapple; simmer, uncovered, 3 minutes or until pineapple is tender. Transfer pineapple mixture to a medium heatproof bowl. Cover; refrigerate 2 hours.
  • 6
    To toast the coconut, stir coconut in a medium frying pan over low heat 3 minutes or until golden. Remove coconut from the pan immediately to prevent over-browning.
  • 7
    Serve jellies topped with poached pineapple and coconut.

Notes

Fresh coconut can be shaved into long flakes using a vegetable peeler.

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